That’s what we always used to call Thursdays back when I was an undergrad. Ah, is the anything more sad than a 30-year old re-living “the glory days”. Speaking of Glory Days…
Did you know? Steven Van Zandt, who plays the guitar and the mandolin in the E Street Band, was also Silvio on The Sopranos? (He’s the one wearing the super cool bandana.)
Yep. (awkward pause) Well then.
A while back, the Twins posted a recipe for Kabocha-lime guacamole. I would like to personally present them with the “Best creative use of Kabocha Squash in a recipe” award. This award comes with no prize, save the honor of knowing that you (the collective you, since there are two of you) have absolutely MADE MY DAY.
Mine isn’t nearly as pretty, because I just smashed everything together with a fork. I also used 1/2 a sweet potato instead of kabocha because I had some leftover from my morning smoothie (don’t knock it ’til you try it). Does that mean their award should be “Best use of a starchy-orange-fleshed vegetable in a a recipe”? I guess since I made up the award I can call it whatever I want. I have now made both recipes on their “crowd pleasers” post, and while I myself do not a crowd make, I can say that I was pleased. Mission Accomplished ladies!
Oh, one more thing. The only thing I did differently was add in 1/2 T of nutritional yeast. Because I am an addict. Served up on toasted corn tortillas. Again, because I am an addict.
I’ve also been really loving chocolate avocado mousse lately. I know there are a ton of recipes out there; seems like everyone has their own version, so I figured why not clog up those internet tubes with one more?
Katie’s Version of the Ubiquitous Chocolate Avocado Pudding Serves 1 (go make your own, sucka)
- 1/2 avocado (frozen or not)
- 1/2 banana (frozen or not)
- 1 heaping T carob powder (or cocoa)
- 1/2 cup roasted, chilled beets
- stevia and vanilla, to taste